Objective: This study was designed to analyze the chemical, physical, microbiological quality of smoked sea cucumbers. Materials and Methods: Amino acid in sea cucumbers was analyzed using HPLC method. Polycyclic Aromatic Hydrocarbons (PAH) was analyzed using gas chromatography. The microbiological analysis of smoked bat milk sea cucumber and smoked pineapple sea cucumber was performed. Results: Both types of smoked sea cucumbers have 8 components of essential amino acids (Histidine, Threonine, Arginine, Methionine, Valine, I-leucine, Leucine, and Lysine) and 7 components of non-essential amino acids (Aspartic acid, Glutamic acid, Serine, Glycine, Alanine, Tyrosine, and Phenylalanine). The most abundant amino acids is Alanine. The total amino acids are 36.56% in bat milk sea cucumber and 28.22% in smoked pineapple sea cucumber. The pathogen analysis of Escherichia coli for the two types of smoked sea cucumber showed the same value (<3 MPN g‾1). Also, Staphylococcus aureus showed the same value as well as the results of salmonella analysis for both types of smoked sea cucumbers were negative. High-quality Polycyclic Aromatic Hydrocarbons (PAHs) compounds were found in smoked bat milk sea cucumbers and low-quality in pineapple sea cucumbers. The highest total plate count was found in pineapple sea cucumber (2.1 log CFU g‾1) while lowest in the bat milk sea cucumber (1.3 log CFU g‾1). Conclusion: This study found that both types of sea cucumber (smoked) meets the requirements of Indonesian National Standards.